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Thursday, June 20, 2013

Macaroni and Cheese for a Crowd

macaroni recipe that is good for freezing and reheating
budget macaroni and cheese

 
One of my favorite recipes for macaroni and cheese is one I adapted from my Taste of Home Cookbook. The original Taste of Home Recipe for Budget Macaroni and Cheese can be found here. I normally double the recipe to make eight servings instead of four, and I always add Parmesan cheese. It is, by far, the best macaroni and cheese I have ever tasted. The following is my potluck version of the recipe which will feed 28 people:

48 ounces elbow macaroni noodles

2 sticks plus 5 tablespoons of butter

1 1/3 cups all purpose flour

1 1/2 tsp salt

7 cups whole milk

32 ounces of sharp or extra sharp cheddar cheese

8 ounces of grated parmesan cheese

a few dashes of pepper

Optional: Italian style bread crumbs or paprika to sprinkle on top


Directions:

In a large saucepan over medium-low heat, melt butter. Add flour, salt, and pepper. Stir constantly to make a smooth paste. Gradually add milk, continuing to stir. Heat and stir until thickened.  Remove from heat and stir in both cheeses until melted. Cook the macaroni according to package directions. You will need to use a very large pot, of course. Drain. Mix the cooked noodles with the cheese sauce.




Place in a large rectangular pan, sprinkle with bread crumbs or paprika.

This macaroni and cheese is still creamy and delicious when reheated the next day!






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